If you've been searching for a dessert that's simple, moist, and a little bit special, this kefir sheet cake might just be your new go-to. It comes together quickly, bakes in just 20 minutes, and finishes with a silky chocolate glaze and a sprinkle of coconut on top.
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This is one of those cakes I love making when I want something homemade without spending hours in the kitchen. It's light, chocolatey, and has just the right touch of sweetness. The kefir (or buttermilk if you prefer) keeps the cake moist, while the glaze makes it feel extra fancy.
And if you love easy cakes like this, you'll also enjoy the chocolate zucchini cake - another quick bake that always disappears fast.
Why bake with kefir?
Kefir is a fermented milk drink that's tangy like buttermilk, but a little thinner. When paired with baking soda, the acidity helps the batter rise beautifully, giving you a cake that's light yet moist.
If you don't have kefir on hand, buttermilk works just as well here. Both add that subtle tang and tenderness that makes this cake stand out from a plain chocolate sponge.
Ingredients you'll need
Here's everything you'll need to make this chocolatey sheet cake:
For the cake batter
- All-purpose flour
- Granulated sugar
- Kefir (or buttermilk if you prefer)
- Eggs
- Dutch cocoa powder (unsweetened)
- Baking soda (not baking powder)
- Sunflower oil or canola oil
For the chocolate glaze
- Dark or semi-sweet chocolate chips
- Heavy cream
- Shredded coconut (unsweetened, for sprinkling)
You'll also need about a tablespoon of oil and some breadcrumbs to grease and prepare the baking sheet.
Step-by-step instructions
Step 1: Prepare the baking sheet
Grease your baking sheet with oil and dust it with breadcrumbs. Preheat the oven to 340°F (170°C).
Step 2: Make the batter
In a mixing bowl, combine kefir and oil. Add the eggs, sugar, cocoa, and flour that you've already mixed with baking soda.
Use a hand mixer to beat everything together until the batter is smooth and semi-liquid.
Step 3: Bake the cake
Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.
Bake in the preheated oven for 20 minutes. Depending on the size of your pan, the thickness of the batter may vary. Test with a wooden skewer - if it comes out clean, the cake is done. If not, give it another 3-5 minutes and check again.
Let the cake cool completely.
Step 4: Make the glaze
Melt the chocolate chips in a water bath (set a smaller pot over a larger one filled with hot water). Add heavy cream and stir until you have a glossy, smooth glaze.
Step 5: Finish the cake
Pour the chocolate glaze evenly over the cooled cake. Let it sit for a few minutes, then sprinkle the top with shredded coconut.
Serving
Cut the cake into slices about 3x3 inches (what Czechs call "řezy") and serve on a small dessert plate.
This cake pairs beautifully with coffee or tea, and it's one of those desserts that tastes even better the next day after the flavors settle.
Storage tips
- Room temperature: Keep the cake in an airtight container for up to 2 days.
- Fridge: Store for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: Wrap slices individually and freeze for up to 3 months. Defrost at room temperature.
Variations to try
- Nut topping: Swap the coconut for chopped walnuts or hazelnuts.
- Extra chocolate: Stir a handful of chocolate chips into the batter.
- Spiced version: Add a teaspoon of cinnamon to the batter for a warm, cozy twist.
FAQS
Yes! Buttermilk is the best substitute, but plain yogurt thinned with a splash of milk also works.
Yes. Use a plant-based kefir and swap the heavy cream with coconut cream.
Absolutely. Wrap cooled slices tightly in plastic wrap and store in the freezer for up to 3 months.
Yes, a drop of vanilla or a pinch of sea salt in the glaze adds great depth.
Recipes you may like
📖 Recipe
Delicious Kefir Sheet Cake
A moist and tender kefir sheet cake topped with a rich chocolate glaze and sprinkled with shredded coconut. Quick to make and even better the next day.
Ingredients
For the cake batter:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup kefir (or buttermilk)
- 2 eggs
- ½ cup dutch cocoa powder (unsweetened)
- 1 teaspoon baking soda
- ½ cup sunflower oil or canola oil
For the chocolate glaze:
- 1 cup dark or semi-sweet chocolate chips
- ½ cup heavy cream
- ¼ cup shredded coconut (unsweetened)
For prepping the baking sheet:
- 1 tablespoon oil
- 1 tablespoon breadcrumbs
Instructions
- Grease a baking sheet with oil and dust it with breadcrumbs. Preheat oven to 340°F (170°C).
- In a bowl, combine kefir and oil. Add eggs, sugar, cocoa powder, and flour mixed with baking soda. Beat with a hand mixer until smooth.
- Pour the batter onto the prepared sheet and spread evenly. Bake for 20 minutes. Check with a skewer; if needed, bake 3–5 minutes longer. Cool completely.
- Melt chocolate chips over a water bath. Add cream and stir until glossy and smooth.
- Pour glaze over cooled cake. Let sit briefly, then sprinkle with shredded coconut. Slice and serve.
Notes
Store in an airtight container for 2 days at room temperature, or 5 days in the fridge. Freezes well for up to 3 months. Great with coffee or tea. Try swapping coconut for chopped nuts or adding cinnamon for a spiced twist.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 250Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 140mgCarbohydrates: 32gFiber: 2gSugar: 18gProtein: 4g
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